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You are here: Home » Appetizers

Beet Cauliflower Dip

Apr 11, 2019 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review

This cauliflower dip is colorful and creamy. Roasted beets, cauliflower, cumin, and lemon make this beet dip the perfect dip. Just right for a light lunch or dinner, as an appetizer, or as an indulgent midnight snack.

Bird's eye view of a white plate with cauliflower beet dip

The Perfect Cauliflower Dip with Healthy Beets

There is something about colorful food that’s fun to look at. It makes it even more fun to eat! Our colorful, cauliflower dip with roasted beets is made with cumin and tangy lemon and it’s simple to make all year round! A perfect complement to veggies, bread, and crackers (or matzah), all you need is a food processor, some imagination, and an empty belly.

The pairing of cauliflower and beets in this dip is pretty marvelous if we say so ourselves. Beets, in particular, are a fantastic source of nutrients like fiber, folate, and Vitamin C. And that fabulous magenta pigment? Bet you didn’t know that some studies show that beets lower blood pressure and improve athletic performance.

Cauliflower has become a trendy vegetable in recent years - you might have seen them chopped into “steaks” - but it’s long been a favorite of veggie fans who love its versatility.

Health benefits of cauliflower

Some studies show that cauliflower improves eyesight, provides antioxidants and phytonutrients, and has choline, which helps with learning and memory. (Just saying.) It also happens to be a particularly versatile vegetable, perfect raw, roasted,steamed, mashed, riced or, in this case, processed into a delectable dip.

This version of our cauliflower beet dip is actually a “take two”. “Take one,” which we made by roasting the veggies and garlic on a baking sheet, got a little too toasty and had a slightly bitter taste.

When we tested the recipe again, we roasted them wrapped in tin foil and we got all the sweet, roasted vegetable goodness we were craving. Trust on this one: we made the mistakes so you don’t have to!

Step by Step Guide to Making Beet Hummus

  • Wrap the cauliflower, diced beets, and garlic cloves in aluminum foil, separately (so you have 3 separate little packages).
  • Place them on the baking sheet, and roast until the beets are tender.
beets and cauliflower in a baking sheet
beets and cauliflower in tin foil
beets and cauliflower roasted in tin foil
  • Combine the roasted cauliflower, beets, and garlic and the rest of the ingredients in the food processor.
  • Process until smooth and done!
cauliflower beet dip in the bowl of a food processor

Beet Dip Recipe Variations

Aside from the fact that this dip is vegan and Passover-friendly, it makes for a great presentation with little extra effort. For color contrast, pair it with bright red-pepper Romesco dip (click here for the recipe) on a vegan (or dairy, if not vegan) cheese board for a real crowd-pleaser that appeals to both the eye and the palette.

Bird's eye view of a white plate with cauliflower beet dip

Some Inspired beet recipes

  • Roasted beet hummus
  • Quinoa, chickpea and beet burger
  • Roasted beet salad with creamy horseradish and candied walnuts
  • Beet carpaccio with chia seed dressing
  • Beet smoothie bowl
  • Roasted beets and sweet potato tacos
  • Veggie noodle salad with peanut dressing
  • How to cook beets

Did you like this cauliflower beet dip recipe ?  

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Beet cauliflower Dip


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5 from 1 review

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour
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Description

This beet hummus is colorful and creamy. Roasted beets, cauliflower, cumin, and lemon make this beet dip the perfect dip.


Ingredients

  • 1 ½ lbs frozen cauliflower florets, thawed
  • 1 large beet (about 1 pound), diced small (yields approximately 3 cups diced)
  • 4 large garlic cloves, peeled
  • ¼ cup lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon prepared horseradish
  • ½ teaspoon salt
  • ½ teaspoon cumin


Instructions

Preheat the oven to 400F. Line a large baking sheet with aluminum foil

Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages). Place them on the baking sheet, and roast for about 45 minutes, until the beets are tender

Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor, and process until smooth. Refrigerate until ready to use

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Roasting

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 40
  • Sugar: 2.8 g
  • Sodium: 113.5 mg
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.3 g
  • Fiber: 1.7 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg

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Reader Interactions

Comments

  1. Marilyn

    April 12, 2019 at 8:29 am

    Sounds delicious! Two questions, can you use fresh cauliflower and is the 1/4 lemon juice a quarter of a cup?

    Reply
    • Vicky & Ruth

      April 12, 2019 at 2:29 pm

      Hi Marilyn,
      Yes, you can use fresh cauliflower, just take into consideration that it might take a bit longer to cook. Also, yes, it's a 1/4 cup lemon juice. Sorry about the typo! We have corrected it . Thank you 🙂

      Reply
  2. Helen Scarr

    April 15, 2019 at 5:22 pm

    S couldn't wait to make this recipe and it fulfilled all my anticipations! Beautiful colour and the combination of flavours is gorgeous. Took half to a friend along with a jar of horseradish and a couple of lemons as those ingredients were missing from my pantry. Also found some fresh horseradish so we'll have fun experimenting perhaps. Thank you for this recipe, I could eat it by the spoonful from the bowl on its own. So good.

    Reply
    • Vicky & Ruth

      April 17, 2019 at 12:30 am

      Thank you so much Helen!! So glad to hear you enjoyed it! 🙂

      Reply
  3. Carol

    April 21, 2019 at 8:17 pm

    This dip was absolutely delicious! And the color intense magenta is a stunner. It goes together easily and can be made the day before. I served it with Yehuda Gluten Free Matzah, which is crispier than regular matzah, giving a contrasting crunch; My guests loved it. It will be a regular on my holiday appetizer table. Thank you! 5 stars!

    Reply
    • Vicky & Ruth

      April 21, 2019 at 11:55 pm

      Thank you so much Carol!! The color is one of our favorite thing about this dip. So happy to hear you liked it!! 🙂

      Reply
    • Vicky & Ruth

      April 25, 2019 at 3:12 am

      Thank you, we are so glad you enjoyed it!

      Reply
  4. melanie sakowski

    August 22, 2020 at 9:13 pm

    This sounds so yum- I like the horseradish: I would try it with wasabi

    Reply
  5. Rebeca

    January 04, 2021 at 11:51 am

    I made this dip for Friday night dinner and everyone just loved it. The color is amazing and the taste is great. The combination with all the different salads that I made was perfect!

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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